One thing I loved about this author is her approach to sustainability, and how the she describes herself as "practical and flexible". Sometimes we can be very hard on ourselves when we don't follow something to the letter, and as much as we try to embrace sustainability we need to give ourselves a pass if here are roadblocks, so to speak. For example I made sure that I went to the Farmer's Market for my fresh herbs, but I cannot walk to it and need to drive there, hence I am using gas. However, I do it because I know that everything is so fresh and I would much rather put my money directly into the farmers hand.

The recipe we were asked to make is a Classic Green Mint Chutney which has both cilantro and mint in it. This recipe was a breeze to put together, and the flavor was just so clean and fresh. I decided that I wanted to pair it with crackers, cheese, and some pepper jelly - simple I know, but the flavors were amazing together and I am planning on enjoying what little is leftover as I relax outside this afternoon. In hindsight I think I made a mistake by substituting the Serrano chilies for Jalapeño chilies, but I knew that it may be a little spicy for my girls. Next time I would definitely stick to the recipe as written because I think we would have enjoyed the additional punch of flavor - this was definitely my error and no reflection on the recipe itself.

The vibrant green color of the chutney was fantastic, and I am looking forward to trying it on some barbecued lamb soon, as I think this will be a great pairing for it too. Below I am listing a few of the other participants to give you a few other ideas for Classic Green Mint Chutney ~

Remember to check back next week as I will be featuring another recipe from the book - although how I am going to pick just one is going to be agonizing as they are all calling out to me. The week after that I will feature a full review of the book and do a giveaway of Spices & Seasons: Simple, Sustainable Indian Flavors to one lucky reader!